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Quality and textural analysis of noodles enriched with apple pomace
Author(s) -
Xu Jingwen,
Bock Jayne E.,
Stone Dave
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14579
Subject(s) - pomace , chewiness , food science , chemistry , wheat flour , raw material , dietary fiber , ultimate tensile strength , wine , fiber , materials science , composite material , organic chemistry
Apple pomace, rich in fiber and polyphenolics, has been incorporated in noodles to introduce health benefits. The pomace was dried to a final moisture content of 4.8% (wt/wt) and finely ground into powder before being added (5%, 10%, 15%, and 20% flour weight basis, fwb) to Chinese raw noodles. Noodles were evaluated for color, cooking loss, water uptake, texture analysis profile, and tensile strength. With increasing levels of apple pomace, the whiteness index of the noodles decreased from 77.2 to 54.1 at 0 hr, cohesiveness reduced from 70% to 46%, tensile strength reduced from 47 g to 30 g, while cooking loss increased from 4% to 6.4% and water uptake increased from 67% to 77%. Apple pomace did not affect the hardness and adhesiveness of noodles, but affected the gumminess, chewiness, and springiness to different extents. Overall, 5% to 10% apple pomace levels appeared to be most viable for refined Chinese raw noodles. Practical applications This study shows the promising potential of apple pomace as a fiber‐enriched alternative to refined noodles. The apple pomace addition alters the quality and textural analysis of Chinese raw noodles.